Steamed Trout with Chive-Tarragon Butter

Substitute fresh thyme or rosemary for the tarragon, if you wish.

Yield: 4 servings (serving size: 1 packet)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 358
  • Calories from fat: 34%
  • Fat: 13.6g
  • Saturated fat: 7g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 1.1g
  • Protein: 58.4g
  • Carbohydrate: 0.9g
  • Fiber: 0.1g
  • Cholesterol: 143mg
  • Iron: 4.6mg
  • Sodium: 436mg
  • Calcium: 34mg

Ingredients

  • 1 1/2 tablespoons butter
  • 1 teaspoon chopped fresh chives
  • 3/4 teaspoon minced garlic
  • 1/4 teaspoon chopped fresh tarragon
  • 1/8 teaspoon grated lemon rind
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 4 (8-ounce) dressed whole trout fillets
  • 4 lemon wedges

Preparation

  1. Combine first 5 ingredients in a small microwave-safe bowl. Microwave at HIGH 30 seconds. Add 1/4 teaspoon salt and 1/4 teaspoon pepper; stir to combine. Set aside.
  2. Preheat oven to 425°.
  3. Cut 4 (15 x 24-inch) pieces of parchment paper. Fold in half crosswise. Draw a large heart half on each piece, with the fold of the paper being the center of the heart. Cut out the heart, and open. Place 1 fillet near the fold of each piece of parchment. Squeeze 1 lemon wedge over each fillet. Brush butter mixture evenly over fillets; sprinkle evenly with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Starting at the top of the heart, fold edges of parchment, sealing edges with narrow folds. Twist the end tip to secure tightly. Place packets on a baking sheet. Bake at 425° for 12 minutes. Place on plates; cut open. Serve immediately.
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